1. Stir pears, cider, wine, ginger (or ginger juice) to taste, lemon juice, cinnamon stick and salt in a large saucepan; bring to a simmer over medium-high heat. Cover, reduce heat, and gently simmer until the pears are very tender, about 20 minutes.

2. Discard the cinnamon stick. Pour the soup into a large blender or food processor; add honey. Blend or process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl, cover and refrigerate until cold, at least 4 hours. Pour into small glasses to serve.

TIP: Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger.

Blueberry Ginger Bellini

Muddling is is a traditional bartending technique where herbs and/or fruit are crushed, releasing their full flavor into a cocktail. Here we muddle blueberries and ginger with sugar and lemon to add another dimension to our take on a bellini.

1. Mix pomegranate juice, vodka, lime juice, Cointreau (or Grand Marnier), ginger juice and sugar in a large pitcher.2. For each drink, fill a cocktail shaker halfway with ice, add 1/2 cup Cosmo mix, and shake until the shaker turns frosty and cold. Dip the rim of a martini (or highball) glass into water and then in sugar (to “sugar the rim”). Strain the drink into the martini glass (or over fresh ice in the highball glass). Garnish with a twist of lime zest, if desired.

TIP: Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores or online at gingerpeople.com.

MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 1 day.

Saturday, December 20, 2008

Seasons Greetings to everyone. Enjoy this delicious salads. Holidays need not always mean unhealthy eating habits. Just remember to add alot of these great salads and reduce on those really sweet and fattening deserts, cookies and meals.

Bold Winter Greens Salad

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.

1. Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.2. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.

TIP: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

MAKE AHEAD TIP: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.

Crispy Potato Latkes

It is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, are pan-fried in a small amount of oil and finished in a hot oven for a few minutes. The golden-crisp results have only 4 grams of fat and 100 calories per serving—truly a miracle.

1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato mixture to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.

2. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.

3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of a spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.

Gingered Cranberry-Raspberry Relish

Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches—use this relish instead for a real treat.

Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries—it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

Green Bean CasseroleThis is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.

3. To make sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)

4. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.

5. To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.

MAKE AHEAD TIP: The onion topping, toasted breadcrumbs and sauce can be prepared ahead and stored in separate containers, covered, in the refrigerator for up to 2 days.

North African Spiced Carrots

The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.

Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.

Red & White Salad

Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray. 2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

No-Bake Pumpkin Squares

Ingredients:

1 quart vanilla ice cream, softened1/4 cup butter or margarine, melted1 1/2 cups graham cracker crumbs1/4 cup sugar16 ounce can pumpkin1/2 cup brown sugar1/2 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground clovesRemove the ice cream from the freezer and allow to soften. In a small dish, melt the butter or margarine. Place about 11 large graham crackers in a plastic bag and crush to make 1 1/2 cups of crumbs. Add the sugar and cooled butter and mix well. Press this evenly into the bottom of a 9-inch square pan. In a large bowl, combine the pumpkin, brown sugar, salt, and spices. Fold in the softened ice cream and stir until smooth. Spread this evenly onto the graham cracker base. Cover and freeze until firm, about two hours.

Twenty minutes before serving, remove the pan from the freezer and allow to thaw at room temperature. Cut into 3-inch squares. Serve with whipped cream.

In medium pan combine sugar, water and gelatin. Let stand 1 minute. Beat in egg yolks using a wire whisk. Cook over medium heat, stirring, until gelatin is dissolved and mixture is thick and foamy, about 3 minutes. Pour into 5 cup blender container. Add remaining ingredients. Process at high speed until ice is melted, about 2 minutes. Pour into serving dishes. Chill until set, about 1-2 hours. Serves 8. If desired top with crushed pecans and whipped cream.

THIRD LAYER: Dissolve Jello in boiling water. Stir in frozen strawberries while Jello is hot. Put aside 15 minutes, then slowly pour over cheese mixture and refrigerate. May cut in half for smaller dish.

For crust, in a mixing bowl stir together crushed wafers and the 1/4 cup melted butter. Press mixture onto the bottom of an 8x8x2 inch baking pan.In a small mixer bowl beat together the 3/4 cup butter and cream cheese until smooth. Add powdered sugar and cocoa powder. Beat until smooth. Add egg and beat until fluffy.

Sunday, September 7, 2008

The word 'Mocktail' is a derivative of two words - 'mock' meaning a copy or imitation of something and the word 'cocktail' meaning a mixed drink. A Non-alcoholic cocktail drink is also referred to as a Virgin Cocktail

Keep your Non Alcoholic Drink ( Mocktail or Virgin ) healthy by using a recipe which contain yoghurt or low fat milk. The recipes for these delicious Non Alcoholic Drinks - Mocktails or Virgin Drinks contain a variety of fruits including Berries (strawberry, blackberry, raspberry, blueberry etc. ) peach, melon, orange, pineapple, mango, and kiwifruit. The ingredients in a non alcoholic drink like mocktail or virgin cocktail are often high in vitamins, fibre, and antioxidants. But if you want to indulge yourself, or the kids, in a treat use a recipe for a Non Alcoholic Virgin Drink or mocktail which contains ice cream.

How to create the best special effects with the classic Mocktail Recipe

The following hints and tips will give you some ideas how to make the best special effects with the Mocktail Recipe :

* Serve your Mocktail Recipe in unusually shaped glasses. Give your glasses a frosted edge by dipping the rim into Lemon juice and then dipping it into sugar. Simple but effective!

* The presentation of your classic Strawberry Mocktail Recipe is all important! Add colorful decorations - drink umbrellas, swizzle sticks , paper flowers, straws and even sparklers! These decorations are all cheap and easy to obtain from your local grocery store

* Add some straws - colored straws are great - just cut them up for small glasses!

* Use cocktail sticks or toothpicks to twist or skewer fruits

* Use slices of fruit to decorate and add a twist to Mocktail Recipe

* Add crushed ice - To make crushed ice just place your ice cubes in a plastic bag and crush the ice with a heavy object

Mocktail Recipe Instructions:

Mix all ingredients in a cocktail shaker / stirrer and pour into an unusually shaped glass. Add Crushed Ice and decorations to create a great speciality drink from an easy to make recipe!

Quantities and Proportions

Quantities of ingredients tend to cause confusion - no problem, just use the correct proportions of each ingredient to create the best authentic & original recipe! You can use a thimble, cup or even a pitcher ( if you are making this recipe for a group or a crowd ) when you make a Strawberry Mocktail Recipe! The following simple guidelines will also help with the different quantities referred to in authentic & original recipes:

1 oz (ounce) equals 2 tbsp (tablespoons)

1 shot equals 1½ oz (ounces)

1 cup equals 8 oz (ounces)

Make some great healthy, nutritional and low fat, low calorie Non Alcoholic Virgin Drinks. But if you want to indulge yourself or the kids in a treat use the recipes for Non Alcoholic Virgin Drinks which contain ice cream. Non Alcoholic Virgin Drinks can also be mixed with soda pop to make a great mocktail.

Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. Cut the cucumbers widthwise into 1/4-inch crescents. Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

--------------------------------------------------------------------Appetizers and Side Dishes

Cucumber Granita

Ingredients

4 large cucumbers 1/4 c sugar 3 T chopped fresh dill 1/4 t salt Peel the cucumbers, slice them in half lengthwise, and scoop out the seeds with a spoon. Roughly chop the cucumbers and place them in a food processor with the sugar, dill, and salt. Process until completely smooth, stopping to scrape down the sides of the work bowl as necessary. Refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in 1 or 2 batches in an ice-cream maker according to manufacturer's directions. When finished, the granita will be soft and have the consistency of sorbet. Transfer to a freezer-safe container and freeze to harden. To serve, scrape the top of the granita with a heavy ice cream spade or scoop, creating shaved ice crystals. Serve in small, chilled dishes.

Alternately, pour the cucumber mixture into ice cube trays, filling only half way, and freeze until firm. Before serving, process the cucumber ice cubes in a food processor until chopped and slushy. Serve immediately.

Try this light, refreshing, and unusual ice as a summer lunch opener served in a hollowed-out tomato. Or, drizzle with a little buttermilk for a very interesting summer "soup."

Stir the remaining gelatin liquid into the salmon mixture. Fold in the whipped cream. Carefully spoon salmon mixture over the cucumber layer in pan. Cover pan and chill 6 hours or overnight.

To serve, run the tip of a thin-bladed knife around the top edge of the mold. Dip the mold quickly in and out of hot water. Cover with a chilled serving platter, invert, shake gently to remove. Garnish with caviar, cucumber slices, lemon, and dill. Serve with party rye bread and crackers.

From: The Best of Family Circle Cookbook

Cucumber-Seafood Appetizers

Ingredients:

cucumbers (I prefer the english ones) mild salsa sour cream shredded shrimp or crab tiny shrimp and dill for garnish Cut cucumbers into 1/2 to 3/4 inch rounds. With a melon baller scoop out the middle without going all the way through, so you have a small cucumber dish. Fill with a mixture of mild salsa, sour cream, and shredded shrimp or crab. Place a dab in each cucumber dish. Top with one tiny shrimp and a sprig of dill. Get imaginative.... experiment with other toppings.

Cut off one end of the cucumber and remove the seeds using a narrow knife. Fill the hollowed cucumber with tapenade.

Press a cracker against the cucumber end, cut off a slice of the cucumber and catch the slice on the cracker. Repeat the procedure until you have enough crackers, each covered with a tapenade-filled cucumber slice.

Any tapenade that is left will keep for at least a week in the fridge and can be used as a spread.

Lay the cabbage leaves flat. Put some trevally, cucumber and gherkin slices onto each leaf, then sprinkle with spices and drizzle with butter from the pan. Roll up into tight parcels.

To finish cooking use either a steamer, or pan with 1/2 cm of water and a lid, over moderate heat.

Serve with a fresh tomato sauce. Makes 4 servings. You can substitute sea bass or any mild, flaky fish for the trevally.

Baked Cucumbers

Ingredients

1 medium cucumber butter mixed herbs Wash then cut a medium cucumber in half, remove ends, slice each half lengthwise into six [6] wedges and place them in a casserole dish. Cover with knobs of butter and fresh herbs of your choice, add lid and microwave for three [3] minutes.

2/3 c light soy sauce 3-4 medium garlic cloves, minced 2 T minced onion, shallot, or scallions 1-2 small chiles, minced (deseeded for less spicy) 1/4 c fresh lemon or lime juice 1/2 to 1 t sugar In a small bowl, mix together sauce ingredients and taste to get a pleasing balance of hot, salty, and sour. Sweeten with sugar if you like. Everything else in this dish is bland, so the sauce should be intense.

Blanch the mung sprouts by placing them in a strainer and pouring boiling water over them. Immediately plunge them into a bowl of very cold water. When the sprouts are cold, drain thoroughly.

Cut each cake of tofu horizontally into thirds, and then cut each piece diagonally both ways to form triangles. Pat the tofu dry again. Heat about one inch of oil in a wok ar 1/2 inch in a shallow frying pan and, when it is hot, fry the tofu, a few pieces at a time, until golden brown. Drain on paper towels. The advantage of a wok is that you can use less oil, but you will fight to keep the pieces from sticking to one another. In a skillet you use more oil, but the tofu pieces won't stick together. If they stick to the bottom, just scrape them up with a thin metal spatula.

On a platter or individual plates, place first some rice and then the fried tofu with a drizzle of the sauce. Add the cucumber and mung sprouts and pour on some more of the sauce. Reserve some sauce to pass at the table. When you are ready to serve the dish, garnish it with a sprinkling of peanuts.

--------------------------------------------------------------------Cucumber as a Garnish

Cucumber-Carrot Pinwheels

whole cucumbers, unpeeled whole carrots, peeled Cut cucumber in 3" lengths. Hollow out seeded middle section. Push a carrot into the hollowed out center of the cucumber. Slice the cucumber/carrot wheels into 1/2-inch slices. You end up with a cucumber slice with a carrot center. Looks very attractive as a garnish and is fat free and tasty!!

Editor's note: Try scoring the cucumber skin before using them in this recipe: run a fork lengthwise down the cucumber skin all around the cucumber. Actually, this method makes pretty cucumber slices with or without skin.

Cucumber Fans

whole cucumbers, peeled or unpeeled Slice cucumber in half lengthwise. Cut grooves in the skin with a citrus zester/groove tool. Cut four thin slices at a 45' angle, but held together in one corner. The fan is mooshed on to the plate to make an ornamental fan. If you have a very sharp knife and a steady hand, it's really quite easy.

Cucumber Lily

Ingredients:

cucumbers, unpeeled carrot sticks Slice unpeeled cucumber thinly. Gently fold one cucumber slice around the base of the carrot stick. Fold a second slice around the stick from the other side. These form the lily petals, with the carrot stamen in the center. Fasten with a pick, being careful to watch all four lapped edges of the cucumber as well as piercing the carrot stick.

Wrap flowers lightly in a moistened paper towel and refrigerate until ready to use as a garnish--------------------------------------------------------------------Cucumber DrinksCucumber Cocktail

2. Place sugar mixture, diced cucumber, lemon juice, and ginger in a blender; process until smooth. Cover and chill.

3. Combine cucumber mixture and sparkling water in a pitcher; stir gently with a whisk until blended. Serve over ice; garnish each glass with a cucumber spear, if desired. Yield: 4 servings (serving size: 1 cup).

Cucumber Lemonade (Agua de Pepino)

1 cucumber, peeled and cubed 1 lemon 5 c water Sugar to taste Add cucumber and water to a blender and puree. Strain. Add juice of lemon and sugar to taste. Serve over ice.

Use 1 tsp of the herb mixture per cup of boiling water. Steep for 10 min., strain, sweeten if necessary. Drink a cup before going to bed each night for several weeks to calm nerves, lift depression, and help you fall asleep more easily.

Monday, July 21, 2008

For those of you who love soups and broth, here are some famous soups and broths from many different nations.

Scotch Broth Soup Recipe

Traditionally Scotch Broth is a bit of everything thrown into the pot and is quite a filling soup. In olden days Scots would eat this as a main meal. In modern times many Scottish households still serve Scotch Broth as a main meal rather than a starter soup. Ingredients can be substituted depending on your own tastes. It's best made the day before to allow the full flavour to soak through. We make a huge pot of it and boil it up each day, adding more tatties and water as needed. It is very warming when eaten during the winter and is popular on New Year’s Day. Scotch broth soup is sometimes called Barley Broth soup.

3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.

4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.

5. Add the remaining vegetables.

6. If used, remove the bone and strip off the meat and return this to the pot.

7. Give the dog the bone once it's cooled!

8. Add parsley before serving. Great with warmed bread rolls.

9. If making a big pot full it'll keep out provided you boil and stir each day.

Classic Jewish Chicken Soup

Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy!

2 Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.

3 Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.

4 Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).

5 Remove from heat and allow to cool.

6 Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.

Traditional Ecuadorian Soups

Soup is a necessary part of almost every Ecuadorian meal. The following recipes are quick to make and use staples of a typical Ecuadorian diet.

Quick Oatmeal Soup (Sopa de avena)Oatmeal is part of a low-fat, low-cholesterol diet, rich with vitamins E and D, and other minerals such as zinc, copper, and iron. It is also a good source of soluble fiber. This quick soup recipe uses oatmeal in a tasty new way, and is easy to make.

1. Boil the broth and oatmeal in a large Dutch oven until thickened (depending on the altitude, this may take anywhere from 10-20 minutes).

2. Strain the soup. Toss the oatmeal pulp and put the broth into another pot. Add the cumin, color, salt and potatoes. Simmer 3-5 minutes longer or until potatoes are soft.

3. Serve immediately.

Easy Grated Plantain Soup (Rebanado de verde)

Plantains (sometimes referred to as cooking bananas) are common fare in Ecuadorian cuisine, used in place of potatoes or rice. Plantain soups are rich in potassium and vitamins B6 and C, as well as a good source of fiber.

1. Make the stock by combining the first 5 ingredients. Let boil for about 10-15 minutes.

2. While the stock boils, add the stale bread and 1-2 tbs of cubed cheese to each serving bowl. Set aside.

3. Add the milk and let simmer for another 5-10 minutes.

4. Just before serving, add a serving of the soup to a separate, smaller pot (about 2 cups). Over medium low heat, break an egg into the smaller pot and boil until just set (about 5 minutes). Keep the egg from sticking to the bottom of the pan by gently stirring the soup.

5. Once the egg is set, pour the contents of the smaller pot over the bread and cheese in the soup dish, trying not to break the egg yolk. Repeat steps 4 and 5 for each serving.

Traditional Greek Easter Soup

The main Easter meal (on Easter Sunday) has traditionally been an occasion to slaughter a lamb or goat, and this soup was designed to use the leftover parts so that nothing went to waste. This soup is prepared on Holy Saturday and eaten to break the fast after midnight church services. Traditionally, the soup is put on low heat to cook before leaving for church, and eaten on return. The recipe includes ingredients used in Greece.

FOR THE AVGOLEMONO (EGG-LEMON SAUCE)juice of 2 lemons3 eggs at room temperature, separated1 tablespoon of water

Preparation:Wash the organs and set aside to drain. Cut the intestines lengthwise with a scissors and clean well under running water. Rub them with coarse sea salt and the lemon juice, then clean again under running water. Bring a large pot of salted water to a boil and add the organs. Boil for about 3 minutes then add the intestines and boil for another 5 minutes. Drain and chop into small pieces.

Heat the olive oil over medium heat in a large, heavy-bottomed soup pot. Sauté the onion and green onion for 2-3 minutes. Add the meat and sauté until browned (a few minutes). Add dill, salt, pepper, and 10 cups of water. Bring to a boil, then lower heat to a slow boil and cook for 1 hour and 30 minutes.

Add the chopped lettuce to a large pot of boiling water and boil for 5 minutes. Transfer to a colander to drain. 40 minutes after the soup has been slow boiling, stir in the lettuce.

10 minutes before the end of cooking time, stir in the rice.

At the end of cooking time, remove the soup from the heat.

Make the avgolemono (egg-lemon sauce): Beat the egg whites until frothy. Continue beating and add the egg yolks, 1 tablespoon of water, the lemon juice and several large spoonfuls of the soup broth. The key is to beat continuously. Add mixture to the soup, stir, and cover the pot with a towel. Let sit for 10 minutes before serving.

Next you want to microwave chppped carrot in 2 tbsp. of water for approx. 6 min.

Then microwave chopped celery in 2 tbs. of water for 4 min.

Add the vegetables into the large pot.

To this add sweet onion, celery, and the ketchup.

Now add the cocktail, chicken and vegetable broth, and the tomatoes.

Then add around 2 cans of water to the mixture.

Bring flame to medium, letting the mixture cook for around 20 min.

Now reduce to low for approx. 2 to 3 hrs.

Ladle into bowls and serve!

French Onion Soup

many recipes for French Onion soup skimp on the time to caramelize the onions, but the lengthy caramelization is what provides that amazing depth in a loving, patiently prepared, French Onion Soup.Keep an eye on your onions when cooking, if you notice there is too much liquid in the pan turn up the heat and make sure you dry them out a little otherwise they will boil instead of caramelize.

1 For the Soup:. 2 Cut of tops and bottoms of the onions, then cut the onions lengthwise in half. 3 Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core. 4 Lay an onion half cut side down on a cutting board with the root end towards you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften. 5 Melt the butter in a large heavy stockpot over a medium heat. 6 Add the onions and 1 tablespoon salt, and reduce the heat to low. 7 Cook stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid. 8 Continue to stir the onions every 15 minutes being sure to scrape the bottom and corners of the pot, for about 3 hours or until the onions are caramelized throughout. 9 Sift in the flour and cook over a medium-high heat, stirring for 2 to 3 minutes. 10 Add the beef stock, bring to a simmer, and simmer for about 1 hour. 11 Season to taste with salt, pepper.

12 For the Croutons:. 13 Preheat the broiler/grill. 14 Cut 12 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet. 15 Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt. 16 Place under the broiler/grill and toast the first side until golden brown then turn and brown the second side. 17 Set aside and leave the broiler on.

18 To Complete:. 19 Place six flameproof soup bowls, with about 1 ½ cups capacity on a baking sheet to catch any spills. Add the hot soup to the bowls and lay the croutons on top. 20 Cover with Gruyere. 21 Place under the grill for a few minutes until the cheese bubbles, browns and forms a thick crust. 22 Eat carefully the soup will be very hot.

23 Cooks Note: One of the most unpleasant tasks associated with French Onion soup is chopping the mounds of onions required. I've found that if I wear my sunglasses, pushed as far up my nose as possible, the tears never really come. When sliced, onions produce a gas that mixes with your natural tears creating an acid very similar to sulfuric acid. By wearing the sunglasses so close to your eyes it doesn't allow the gas to get inches Works like a charm!

Acquacotta, the Stone Soup - Traditional Recipe from Tuscany

Though the famous popular Acquacotta soup has a very mysterious and unusual name, it is a well-known soup dish that originates from the Maremma area of Tuscany. The Italian name of this soup literally means “cooked water”.

Legend has it that the inventors of this dish, the herdsmen and coal men of Maremma, were accustomed to frequent journeys, and thus normally traveled with stale bread, dried meat, oil, garlic, onion, and a few herbs, in order to prepare acquacotta.

Pour the oil into a large, heavy-bottomed saucepan. Add the onions, peas, fava beans, carrot, celery, chili pepper, and a dash of salt.

Sauté for about 10 minutes until tender and lightly browned. Add the chard or spinach and the tomatoes and simmer for 15 minutes.

Pour in the boiling water and leave to simmer gently for 40 minutes, adding more salt if necessary.

Using a fork or balloon whisk, beat the eggs with salt, pepper, and the grated Parmigiano or pecorino cheese.

Toast the bread and when golden brown, rub both sides of each slice with the garlic. Place a slice in each soup bowl or in individual straight-sided earthenware dishes, and pour a quarter of the beaten egg mixture over each serving.

Give the soup a final stir and then ladle into the bowls. Drizzle with extra virgin olive oil and add a pinch of pepper.

Feta Haroof wa Khubz(Lamb and Bread Soup)

Egyptian recipe can be eaten as a main course.

Serves 6

1 1/2 pound lean lamb meat without bones

2 medium onions, chopped fine

Fresh ground black pepper

6 cups plus 3/4 c. water, divided

1/2 cup rice

1/4 c. plus 2 Tablespoons ghee or butter, separated

3 large cloves garlic, crushed

1/4 c. wine vinegar

2 rounds flat bread, toasted

Cut lamb into 1 inch cubes and place in a large pot with 6 cups of the water. Bring slowly to a boil, skimming occasionally. Add onion, salt and pepper. Reduce heat, cover and simmer 1 1/2 hours or until meat is tender yet not falling apart. Meanwhile wash and drain the rice. In a medium saucepan boil one cup of water add 1 Tablespoon of ghee and 1/2 teaspoon of salt, than the rice. Bring back to a boil, stirring occasionally. Cover and simmer over low heat 15-20 minutes until tender.

Using a slotted spoon remove meat from cooking liquid. In a separate skillet melt 1 Tablespoon of ghee, add the meat and fry it a few minutes. Remove from heat. Set aside and keep it warm.

In the same frying pan used for the meat melt 1/4 cup of ghee over medium high heat. Add the garlic and sauté until it begins to take on color. Remove skillet from heat. Stir vinegar into the skillet. Return to heat and boil a few seconds. Set this mixture aside.

Place 1 round of toasted khoudiz in a large casserole or soup tureen. Spoon some of the garlic mixture over the bread then add half of the cooked rice. Pour some of the soup broth over top of this. Place second round of toasted bread then the remaining rice. Place fried lamb cubes on top the fried lamb. Top this off with the remaining garlic mixture.

Note: adding a clove to boiling water will help to cover the aroma of boiling lamb if desired

Moroccan Spiced Soup (Harira) - Vegetarian versionThis is a simplified vegetarian adaptation of the classical Moroccan soup, Harira, which is often served in the evening as a fast-breaker (buka puasa in Malay, iftar in Arabic) during Ramadan. The version commonly served in Moroccan households usually contains lamb or chicken.

To serve, 1 French loaf (baguette) sliced and toastedSpicy garlic mayonnaise or aioli

ProcedureGently heat the oil in a pan, then add the green part of the leeks, the coriander and the chilli, and cook for 5 minutes

Add the potatoes and tomatoes and pour in the stock and wine. Add the bay leaf, star anise, orange rind and saffron.

Bring to the boil, reduce the heat and part-cover the pan. Simmer for 20 minutes or until the potatoes are tender. Taste and adjust the seasoning.

Cut the fish into chunks. Cut the squid sacs into rectangles and score a criss-cross pattern into them without cutting right through.

Add the fish to the stew and cook gently for 4 minutes. Add the prawns and cook for 1 minute. Add the squid and the shredded white part of the leek and cook, stirring occasionally, for 2 minutes. Do not overcook or the squid will be tough.

Stir in the chopped parsley and serve with the toasted French bread and spicy garlic mayonnaise/aioli.

Thursday, July 10, 2008

For a casual arrangement for your dining room or kitchen table, fill an attractive glass or ceramic pitcher, vase, or other container with water. Add several long sprigs of fresh mint (being sure to strip away any mint leaves that would be covered by the water). The mint will add color to the room, scent the air, and even help keep pesky ants away.

Put a few fresh spearmint or peppermint sprigs in a teapot with your favorite tea. Let steep for 2-3 minutes and serve.

Pot your favorite mint in a pretty container on your front porch to provide a welcoming fresh scent to anyone who comes to visit.

Mix mint in with your regular tabbouleh recipe for a refreshing summer salad.

Add mint to cooked peas, carrots, or potatoes at the end of the cooking process, then discard the mint leaves before serving the vegetables.

Make frozen mint cubes to use in many of your favorite foods and beverages. Finely chop some mint sprigs, then stuff them into ice cube trays, and fill each section of the tray with water. Freeze. When frozen, empty the trays into freezer bags. Use the mint cubes for iced tea or other beverages, or put a few cubes in your favorite casserole or stew.

More Minty Recipes

Mint Tea Punch

"Tea, mint, sugar, orange and lemon juices make this a quick and easy, refreshingly delicious drink on a hot summer's day, given to me by a true Southern lady. Goes great with Cajun or spicy foods too. Every time I serve this someone asks me for the recipe!"

DIRECTIONSPlace the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

DIRECTIONSIn a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Directions:In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. In a large skillet melt the butter, add 1 tablespoon of the mint, the peas, and salt and pepper to taste, and heat the mixture over moderately low heat, stirring, until the peas are heated through. Sprinkle the peas with the remaining 1 tablespoon mint and serve.

Reserve a few mint leaves for garnish. Chop remaining mint very finely. Stir into apple mixture with raisins and honey and stir well. Spoon into serving bowl and garnish with reserved mint leaves. Serve within 30 minutes.

This recipe is from "The Book of Dips and Salsas." It goes well with chicken or duck. It could be saved for apple-picking season.

Saute the onion and garlic in the olive oil in a non-stick frypan until golden then transfer the mixture to a bowl and add the mint,, salt, allspice, cinnamon, lamb, breadcrumbs, egg and currants (if using) and using your hands, combine the ingredients thoroughly.

Shape the mince mixture into tablespoon size balls and set aside.

Roll half the meatballs in black sesame seeds and roll the remainder in white sesame seeds. Transfer the meatballs to a baking tray and bake at 220c. for 10 minutes until golden and cooked through. Alternatively, you can pan fry the meatballs in olive or peanut oil.

To make the yoghurt, transfer the yoghurt mixture to a sieve that has been lined with some muslin or cheesecloth and set over a bowl, covered and chilled for three hours.

Discard the liquid in the bowl and transfer yoghurt cheese to bowl. Add fresh mint and salt and stir well. Serve the cooked meatballs with the yoghurt.

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About Me

I'm a homemaker with four kids. I enjoy spending time with my children and playing with them. I love to read, mostly thrillers and romantic ones. I enjoy cooking and baking. I also like to create cards whenever I'm free.